This dish has been our family favourite back in Thailand as long as I can
remember. It's my grand-aunt's recipe - simple and versatile – you can have it with rice or bread or mashed.
The trick is choosing only good quality tomatoes. They should be ripe (vine
ripened will be good) and sweet with only a little bit of zing. For people who
have divorced beef for any reason, pork steak is also a good alternative.
800 grams Rump Steak, fat removed and cubed
2 coriander roots, chopped
2 tablespoons soy sauce
400 mil water
Salt & Black Pepper
4 – 5 medium ripe tomatoes, halved
Rub the beef with salt and pepper, add coriander root and rest for fifteen
minutes.
Heat a bit of oil in the cast iron casserole on medium high heat and brown
the beef well. Add tomatoes and fry one to two minutes further before adding
water. Bring to the boil and place the lid on the casserole - reduce the heat
to low.
Let it simmer covered for about an hour. Remove the lid and simmer a little
bit longer until the liquid reduced to half. Taste and add more seasoning if
required.
Serve with mashed potatoes or steamed rice.
Could soon become a favourite in our house too after I cook it. Thanks for sharing! ツ
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